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Name: Summer Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 14 1/2 inch firm Italian; 8 c Berries; Crusts removed; 2/3 c Sugar; 10 SERVINGS DAIRY-FREE; Rinsed and dried

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INGREDIENTS

1 14 1/2 inch firm Italian
8 c Berries
Crusts removed
2/3 c Sugar
10 SERVINGS DAIRY-FREE
Rinsed and dried

Servings

INSTRUCTIONS

Summer pudding is an old-time English dessert that makes use of stale white bread and fresh summer berries, lightly cooked to release their juices. Its lovely served on its own or with whipped cream. Use blueberries, strawberries and raspberries. IN LARGE, nonaluminum saucepan, combine berries and sugar. Cook over medium heat until sugar is dissolved and berries release their juice but still retain some shape, about 10 minutes. Place berries in large sieve over bowl to catch juices. Swirl some of the berry juice in the bottom and up sides of flat-bottom, glass or ceramic mold or bowl with a 3-quart capacity. Cover bottom and sides up to 1 1/2 inches from top of mold with bread slices, cutting pieces to fit any holes. Pour a little more reserved juice over bread on sides. Add half the fruit. Top with layer of bread, piecing to fir. Cover with remaining fruit, then with layer of bread, piecing to fit. Pour in all but 1/2 cup remaining juice, brushing with pastry brush to cover bread. Cover top bread layer with plastic wrap. Place flat plate or pot or smaller mold on top. Weight with four 15-oz. cans (pumpkin, beans, tomatoes). Set on plate to catch any drips. Refrigerate overnight. To serve, remove weights and plastic wrap. Loosen edges of pudding carefully with spatula. Invert onto serving plate. Brush any white bread spots with reserved juice. Slice into wedges with serrated knife. PER SERVING: 203 CAL.; 4G PROT.; 1G TOTAL PATIO SAT. FAT); 47G CARB.; 0 CHOL.; 209MG SOD.; 5G FIBER. By Kathleen on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 64

NOTES

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Summer Pudding

1 14 1/2 inch firm Italian
8 c Berries
 Crusts removed
2/3 c Sugar
10 SERVINGS DAIRY-FREE
 Rinsed and dried

Summer pudding is an old-time English dessert that makes use of stale white  bread and fresh summer berries, lightly cooked to release their juices.  Its lovely served on its own or with whipped cream. Use blueberries,  strawberries and raspberries.    IN LARGE, nonaluminum saucepan, combine berries and sugar. Cook over medium  heat until sugar is dissolved and berries release their juice but still  retain some shape, about 10 minutes. Place berries in large sieve over bowl  to catch juices.    Swirl some of the berry juice in the bottom and up sides of flat-bottom,  glass or ceramic mold or bowl with a 3-quart capacity. Cover bottom and  sides up to 1 1/2 inches from top of mold with bread slices, cutting pieces  to fit any holes. Pour a little more reserved juice over bread on sides.  Add half the fruit. Top with layer of bread, piecing to fir. Cover with  remaining fruit, then with layer of bread, piecing to fit. Pour in all but  1/2 cup remaining juice, brushing with pastry brush to cover bread. Cover  top bread layer with plastic wrap. Place flat plate or pot or smaller mold  on top. Weight with four 15-oz. cans (pumpkin, beans, tomatoes). Set on  plate to catch any drips. Refrigerate overnight.    To serve, remove weights and plastic wrap. Loosen edges of pudding  carefully with spatula. Invert onto serving plate. Brush any white bread  spots with reserved juice. Slice into wedges with serrated knife. PER  SERVING: 203 CAL.; 4G PROT.; 1G TOTAL PATIO SAT. FAT); 47G CARB.; 0 CHOL.;  209MG SOD.; 5G FIBER.        By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.    Recipe by: Vegetarian Times, July 1998, page 64

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Nutrition

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Serving Size: 1 Serving (240g)
Recipe Makes: 10 servings

Calories: 352
Calories from Fat: 3 (1%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 6mg		0 %
Potassium 262.8mg		7 %
Total Carbohydrate 88.7g		26 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 84.9g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 352

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